Chinese Chicken Corn Soup is better than take out and only takes 10 minutes to make.
PrintChinese Chicken Corn Soup
Chinese Chicken Corn Soup – a Chinese restaurant classic. This recipe is so tasty and simple to make at home. Though this recipe is made with chicken, it is easily made vegetarian/vegan by omitting the chicken and using vegetable broth. Watch the cooking video below the recipe to see how this is made without using a chopping board!
Serve this Chinese Chicken Corn Soup with Vegetable Chow Mein, Hainanese Chicken Rice or Szechuan Beef.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10
Ingredients
Scale
- 2 cups chicken or vegetable broth/stock
- 1 can (16oz/420g) creamed corn
- 1 tsp soy sauce
- 1 tbsp Chinese cooking wine or dry sherry (optional)
- 1 tsp ginger, minced or finely chopped
- 1 garlic clove, minced or finely chopped
- 1 tsp cornflour / cornstarch, mixed with a splash of cold water
- 1 egg, whisked
- 1 cup shredded cooked chicken
- Salt and white pepper, to taste
- 3 tbsp sliced scallions / shallots (optional)
Instructions
- Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
- Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
- Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in “ribbons” throughout the soup. This also thickens the soup.
- Add the chicken, season with white pepper, and serve, garnished with scallions.
Nutrition
- Serving Size: 2